Bacon-Wrapped Smokies Appetizer

My sister brought these to a New Year's party once, still warm in a foil-lined casserole dish, and they vanished before the countdown even started. The kitchen smelled like maple smoke and caramelized sugar, and people kept wandering back asking if there were more. I watched her make a second batch at midnight, laughing as she realized she'd underestimated how fast bacon and brown sugar disappear at a party. That's when I knew I needed this recipe in my own rotation.

I made these for a football watch party last fall, doubling the batch because I remembered my sister's mistake. Even then, I barely got one for myself before the tray emptied. A friend asked if I'd used some secret ingredient, and I had to laugh because the magic is just bacon, sugar, and heat doing what they do best. It's become my go-to whenever I need something that feels indulgent but doesn't require any real skill.

Ingredients

• Mini cocktail sausages: The smoky little sausages are the foundation here, look for ones with good snap and flavor since they're the star under all that bacon.
• Bacon: Regular-cut bacon works best because it crisps up nicely without getting too brittle, and cutting each slice in half gives you the perfect wrap size.
• Brown sugar: This melts into a sticky, caramelized glaze that clings to the bacon and turns golden and glossy in the oven.
• Cayenne pepper: Just a whisper of heat cuts through all that sweetness and keeps things interesting, but it's totally optional if you're serving a cautious crowd.
• Maple syrup or honey: A drizzle of this before baking adds an extra layer of glaze and helps the sugar caramelize into something really special.

Instructions

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Prep your setup:

Preheat your oven to 400°F and line a rimmed baking sheet with parchment or foil to catch all the drippings. This saves cleanup and prevents sticking when the sugar starts to bubble.

Cut the bacon:

Slice each bacon strip in half crosswise so you have 24 pieces total. They should be just long enough to wrap around each sausage snugly without overlapping too much.

Wrap and secure:

Wind a half-slice of bacon around each cocktail sausage, tucking the end underneath, then poke a toothpick through to hold it all together. Arrange them seam-side down on your prepared sheet so they don't unravel while baking.

Make the glaze:

In a small bowl, stir together the brown sugar and cayenne pepper if you're using it. The cayenne barely registers as heat but adds a gentle warmth that balances the sweetness.

Season and sweeten:

Sprinkle the brown sugar mixture evenly over all the wrapped smokies, then drizzle with maple syrup or honey if you want extra caramelization. Don't be shy, this is what creates that shiny, sticky coating everyone loves.

Bake until crispy:

Slide the sheet into the oven and bake for 30 to 35 minutes, watching as the bacon crisps and the sugar bubbles into a dark amber glaze. If you want them extra crispy, hit them with a minute or two under the broiler at the end, but keep a close eye so the sugar doesn't burn.

Cool and serve:

Let them sit on the sheet for a few minutes so the glaze sets slightly and you don't burn your fingers. Serve warm with toothpicks still in place for easy grabbing.

Pin it

Pin it

The first time I brought these to a potluck, a neighbor asked for the recipe and seemed almost disappointed when I told her how easy they were. She'd assumed there was some complicated technique behind the glossy, perfect spirals of bacon. That's the beauty of this dish, it looks and tastes like effort but really it's just smart layering of flavors and a hot oven doing the work.

Making Them Ahead

You can wrap all the smokies and arrange them on the baking sheet up to a day in advance, then cover and refrigerate until you're ready to bake. Just add a few extra minutes to the baking time if they're going in cold. I've done this for early morning brunches and it's a lifesaver when you're juggling multiple dishes.

Customizing the Heat and Sweetness

If you're cooking for kids or anyone who's sensitive to spice, leave out the cayenne entirely and they'll still be delicious. On the other hand, if you want a bolder kick, try adding a pinch of chili powder or smoked paprika to the brown sugar. I've also swapped honey for the maple syrup and it gives a slightly floral sweetness that some people prefer.

Serving and Storing Leftovers

These are best served warm, straight from the oven or reheated gently in a low oven for about 10 minutes. If you somehow have leftovers, store them in an airtight container in the fridge for up to three days. The bacon won't be as crispy after reheating, but the flavor is still there and honestly, no one seems to mind.

• Reheat in a 350°F oven for about 8 minutes to bring back some crispness.
• Avoid the microwave if you can because it turns the bacon rubbery.
• Serve with napkins because that glaze gets sticky and fingers will need wiping.

Pin it

Pin it

Every time I pull these out of the oven, I'm reminded that the best party food doesn't have to be complicated. Just good ingredients, a little heat, and enough restraint not to eat half the batch before anyone else arrives.

Frequently Asked Questions

→ Can I prepare these ahead of time?

Yes, you can wrap the sausages in bacon up to 24 hours in advance. Store them covered in the refrigerator, then add the glaze and bake when ready to serve.

→ How do I make the bacon extra crispy?

After baking, turn on the broiler for 1-2 minutes. Watch closely to prevent burning. The high heat will crisp up the bacon perfectly while caramelizing the sugar glaze.

→ What can I substitute for brown sugar?

You can use white sugar mixed with a tablespoon of molasses, or maple syrup for a different flavor profile. Honey also works but will create a stickier glaze.

→ Can I use regular-sized hot dogs instead?

Yes, cut regular hot dogs into thirds and wrap each piece with bacon. Cooking time may increase by 5-10 minutes to ensure the bacon crisps properly.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness. Avoid microwaving as it makes the bacon soggy.

→ What dipping sauces pair well with these?

Try barbecue sauce, honey mustard, ranch dressing, or spicy sriracha mayo. The sweet glaze also pairs beautifully with tangy mustard-based sauces.